This week was the first week I did a real shop at the grocery store. Last week, M volunteered to go so I could get my office set up. Love that man. Anyway, he happily tagged along (he hates the grocery store) and we decided to try a different Kroger then he shopped at the previous week. Our adventure paid off. Even though I wound up spending $130 on groceries for the week, I totally stocked up on meat. First, I found ground beef for 1.99/lb. one package for oven baked tacos this week when my niece and nephew are visiting, the other for the freezer. Pork chops (for this recipe) were on sale for $9 for 8 so I’ll use two and package the rest for the freezer. I bought two packs of sausage at $3; one for lasagna for Christmas, the other will probably go to this pasta recipe. Salmon was a knock out price of $5.49/lb. I have not purchased salmon that inexpensive ever. And, farm raised! Finally, I needed either stew meat or short ribs for the recipe I’m about to give you. Guess what wasn’t on sale, or cheaper than DC!?! I almost fell out of my shoes when I saw the $6/lb price on stew meat!!! $3 or $4/lb max in DC, I assure you. Fortunately, the meat man was stocking marked down meat while I was shopping and I spied a $8 1.5# package of short ribs on his cart which I quickly snatched up. I knew I’d get at least six meals out of this pot pie, so I was fine with the slightly pricier meat. We also raided the butcher counter to grab a few slices of their thick cut bacon…$1.50 for just what we needed rather than $6 for a full package.

This pot pie is a weekend meal; it simmers on the stove top for a few hours before baking in the oven. The house will smell warm and comforting and just like Fall. I seriously stirred this dish just so I could smell it. The vegetables and meat simmer in herbacious spices, a dark beer, and chicken broth before being covered in a puff pastry crust and cheese. Yup, cheese. Brie to be exact, and it is the perfect creamy compliment to this delicious dish. This recipe could be made vegetarian, if preferred. Just omit the bacon and meat and substitute a high quality vegetable broth instead of beef. But come on, beef, bacon and beer…

Heat a large dutch oven over medium heat. Once hot, add the bacon and cook until crisp. Remove from the pot and drain on a paper towel lined plate. To the same pot add the beef and brown on all sides. Once the meat is browned, remove it from the pot.

Add the carrots, onions and garlic to the pot and cook for 3-5 minutes or until soft. Add in the mushrooms and butternut squash and cook for 5 minutes. Add the beef back to the pot with veggies. Add the butter and flour, tossing well to coat. Season with salt and pepper. Cook one minute and then deglaze the pot with the beer, scrapping up any browned bits off the bottom of the pot. Add the beef broth, paprika, thyme, rosemary, oregano, red pepper and bay leaf. Bring the stew to a boil and then reduce the heat to a simmer. Add in the reserved bacon. Cover the pot and simmer for 2 1/2 hours or longer the better.

When the stew is ready, remove from the heat and stir in the fresh parsley. Preheat the oven to 375 degrees F.

Grease large casserole dish and add stew. Sprinkle half the cheese over top of the stew and top with puff pastry. Tuck the sides of the pastry down into the casserole. Brush the top of the pastry with the beaten egg and then sprinkle with the remaining cheese. Place on a cookie sheet and bake for 35-45 minutes or until the pastry is puffed and golden brown. Remove from the oven and let sit for 10 minutes before serving.

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